Banana Crumb Cake? Good. Coffee cake? Good. Banana crumb coffee cake? Even better!
Preparation:
To cook:
Level: Easy
Serves: 9
Ingredients
- FOR THE CAKE:
- ½ cups Almond powder
- 1 cup One To One Gluten Free Flour
- 1-½ tsp baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 3 Small very ripe bananas, mashed
- 1 Egg
- ⅓ cups plain yogurt
- ¼ cups coconut sugar
- 2 teaspoons Vanilla
- FOR THE CRUMBLE:
- ⅓ cups One To One Gluten Free Flour
- ⅓ cups chopped pecans
- 1 teaspoon Cinnamon
- 3 tablespoons Melted butter
- 2 tablespoons Maple syrup
- FOR THE CINNAMON SWIRL:
- 1-½ tbsp coconut sugar
- 1 teaspoon Cinnamon
Preparation
Preheat oven to 350ºF and line an 8×8 pan with parchment paper.
Combine the dry ingredients for the cake: almond flour, gluten-free flour, baking powder, baking soda and salt. Put aside.
In another large bowl, combine the remaining cake ingredients: mashed bananas, egg, yogurt, sugar and vanilla. Add the dry ingredients to the wet ingredients – do not overmix.
Mix the breadcrumb ingredients until completely blended and crumbly. Put aside.
Combine cinnamon swirl ingredients in a small bowl and set aside.
Pour about 2/3 of the cake batter into the pan and gently spread it evenly. Sprinkle with cinnamon topping mixture then top with remaining batter. Top with bread crumbs, gently sprinkling pieces over the dough – do not flatten or pat.
Bake for 30-40 minutes (do not overbake). Let cool and enjoy!
